Ahh, Chilli, delicious warmer of the soul. A little background, if I may. I have always wanted to like chilli, and have always liked the flavour of chilli peppers, I just wished they weren’t so damn hot! This desire for a less spicy chilli wasn’t helped by the fact that every mild chilli I tried was kind of bland. Well, when I found out that most of the heat is in the white ribs that hold the seeds in the pepper, rather than the seeds themselves, I thought ‘game on’ and started working on a recipe so I could enjoy a full flavoured chilli, with less of the burn.
If you are a fan of a spicy chilli, you will want to adapt this recipe to include either more peppers, or skip de-ribbing them. I’m not big on beans in chilli, so I don’t put them in. If you like them, drain the can and add them when you add the can of tomatoes.
Now for the beer choice. IPA is the way forward with chilli as far as I’m concerned. The high hop levels usually found in this style of beer mean the fruity flavours survive the cooking process and aren’t overpowered by the smokiness or heat.
You will need:
- 500g good quality beef mince
- 1 400g can of chopped tomatoes
- 1 can of kidney beans
- 2 tbsp brown sugar
- 3 tbsp tomato purée
- 3 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 onions
- 3 cloves smoked garlic
- 4 medium heat chillies (jalapeños are ideal) de-seeded and de-ribbed.
- 400ml Beef stock
- 330ml IPA
- Salt and Pepper
Salt the mince. This is particularly important in this dish. The salt helps draw the fat out of the meat.
Brown the mince over a high heat. When no pink meat remains, leave to drain in a colander over a large bowl.
Chop the onions, garlic and de-seeded and de-ribbedl chillies. Fry the onions over a medium heat for about 10 minutes, or until just beginning to soften.
Reduce the heat to low, add the sugar to the onions and stir until melted. Then add the garlic and chillies. Cook for about 5 minutes.
Season the rested mince with pepper and add to the onions and chillies. Add the tomato purée and spices, mix well and discard the bowl of leftover fat.
Cook for about 5 minutes. Stirring all the time, then add the beef stock, canned tomatoes and kidney beans. Stir, bring to the boil and then reduce heat to low.
When the chilli has stopped bubbling, add your beer, stir into the sauce and leave to simmer for around 45 mins, or until you have a rich, thick sauce.
Pic attributed to Jordan Harris
Serve however you fancy! Why not try it with our IPA guacamole
or over chips
with cheese sauce
. Chilli being the versatile beast it is, you can serve what you like with it!
Did you make this? Did you change anything? Let us know in the comments or via Twitter!